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I'm not sure how big the crock pot is, but I know it will hold 2 gallons of spaghetti sauce with about 40 meatballs (small ones). We also have a smaller one that we use for veggies (greenbeans especially) when we're having people over for supper. That one will hold 1 Sam's size can of green beans w/ all the fixings. We save our roaster for stuff we want to "bake" during the summer so we don't heat up the house. I love to cook, just hate the heat during the summer. And, lately, it's hard to find the time to cook the way I used to. Thank goodness for my crockpots!

"...health will finally be seen not as a blessing to be wished for, but as a human right to be fought for." Kofi Annan

Nymphomaniac: a woman as obsessed with sex as an average man. Mignon McLaughlin

HIV is certainly character-building. It's made me see all of the shallow things we cling to, like ego and vanity. Of course, I'd rather have a few more T-cells and a little less character. Randy Shilts

ooooo, Ann, never thought of covering with french onion soup. A definate on my list, now. A chef friend of our's suggested that instead of covering pork or beef roast with water, cover it with fruit juice like apple, pear, or cranberry. He says it will tenderize better because of the acid in the juice and give it a "different", but subtle flavor.

My sister made this for a new years eve get together. It WAS soooo good! And easy.

1qt of half & half16 oz of "simply potatoes" (they are like the raw hash browns or stringed potatoes you get in the frozen section)1 cup shredded cheddar cheese (usually comes in a 2-cup bag)Onion added to suit taste1 can of cream of chicken soupa jar of bacon bits (labeled REAL bacon bits, not artificial)1/2 cup butter

You basically toss it all in a crock pot and cook for a couple hours, but it can also be made or cooked faster on the stove.

ps. Donít forget the crackers...

My sister used the whole 2-cup bag of shredded cheese in another batch of this, but to me it was too rich.And I think you could also use the cubed frozen potatoes instead of the "simply potatoes" string hash brown type, but it was great made as is (above).

Up until now, I've only used my crockpot for soups and chilli. After reading this thread I decided to try some chicken.

I used eight chicken thighs and immersed them in French Onion soup - it took two cans to cover. Five hours later I had some of the best chicken I've had in a long time.

Ann

Ann,It sounds like all you need to add are some veggies, pasta, or rice (and water, of course) for a good soup.

Quote from: minismom

A chef friend of our's suggested that instead of covering pork or beef roast with water, cover it with fruit juice like apple, pear, or cranberry. He says it will tenderize better because of the acid in the juice and give it a "different", but subtle flavor.

Mum,Similarly, my mom suggested a can of stewed tomatoes for our roast. We followed this advice and dumped in a big can of Italian stewed tomatoes... it did the trick. It was very tender and tasty - definitely different than when I've had 'em cooked with just water.

I'm not big on lamb, but the recipe that swede_dish posted sounds like it might work well with chicken. I do love curry! At least I'm eating lunch while reading these recipes today...

If making mashed potatoes from scratch, peel, rinse, and cut the potatoes. Cover with water and cook on high heat. When the potatoes start to boil, in a seperate pan, mix the gravy mix and water. Stir until dissolved. Cook over medium heat until mixture comes to a boil. Reduce heat and continue stirring for 1 1/2 minutes. Add the turkey and stir until blended. Cover and continue to heat over low heat until mashed potatoes are done. Heap the turkey onto texas toast and serve potatoes on the side. Make a salad and you've got yourself and quick, and cheap, meal.

In a bowl, mix water, margarine, poultry seasoning if desired, and stuffing. Stir to mix well. Pour into a 10x13 baking pan sprayed with Pam. Place raw, but thawed, boneless skinless chicken on top of the stuffing. In a seperate bowl, mix soup and milk. Pour over chicken and stuffing. Bake 400 degrees uncovered for 30 minutes.

Love it all! I went to one of the crockpot recipe links someone posted and tried my very first meal in the crock pot I have had for 3 years. It was chicken with peas and cream of mushroom soup. Very Good!!! I am enjoying the recipes you all are sharing. I may become a cook after all. My mother will be so happy...

Not that this is a crock pot recipe specifically, but how about a BIG lasagna for one of those meals you have 'open'? I always enjoy (good) lasagna, as it's better as leftovers... not that you'd have any left over with that crowd you're feeding. Oh, maybe a big baked spaghetti. I don't have the recipe, but our friend Bonnie makes a killer baked spaghetti for us every now and then! It's similar to a lasagna, in a way, but is easier to prepare and tastier. I'll have to get her to post the recipe.

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color. Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Hi guys! David says you're interested in my baked spaghetti recipe. Truth is there isn't one unless you count this: I use up to two lbs. of browned lean ground beef,and drained, cooked Italian suasage, mixed, and 2 large cans Hunt's spaghetti sauce (your favorite flavor,) with 1 can Italian style chopped tomatoes for the "sauce." Layer this with 1 lb. cooked vermicelli and several different cheeses. I use shredded mozzarella (4 cups,) shredded parmesan (1 cup,) about 16 to 24 oz. ricotta (or cottage cheese if you prefer.) I guess the toughest part of the whole thing is proportioning the layers, but you really can't go wrong. I bake it at 375 degrees for 35 to 45 min., and I cover it for the first 30 to 40 min. It will make a deep lasagne-style pan and feed about 6 to 8 people.

Crockpots are great to use.. I also love using my pressure cookers... 30 minutes from start to finish... a great recipe site that's free is www.allrecipes.com people posts their recipes and their rated from 1 star to 5 stars...

I had some chicken breasts I needed to cook so I tried this very simple chicken and stuffing recipe in the crockpot and boy is it yummy. Course I had to gay it forward a bit so I added some extra spices and substituted chicken stock for the water. I put some fancy schmancy Italian pole beans in the crockpot first and then just followed the recipe. It's great on a cold day. Enjoy!

DIRECTIONSPlace chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.

Baked spaghetti last night. David, I didn't get your friend's recipe in time, so I made it up as I went along . Must've been good because even my kids who: 1 - doesn't like sauce or meatballs. Just eats noodles with butter and italian dressing; 1 - doesn't eat noodles or sauce. Just eats meatballs 1 - doesn't eat anything with cheese on it or in it. Even makes his pizza without cheese on it 1 - doesn't eat anything period. No wonder she's almost 4 and only 26lbs! 2 - who love spaghettiALL OF THEM ATE EVERY BITE AND ASKED FOR SECONDS!

Anyway, I mixed Ragu sauce (organic garden vegitable - smooth) with 1 6oz can of tomato paste and 1 cup of water. I browned 2lbs of ground meat, drained it and added it to the sauce. Put a layer of sauce, lasagna noodles (uncooked), mozzerella & parmasean chese, more sauce, noodles, ect. and ended w/ sauce and cheeses. Baked that puppy up at 350 degrees for 45 minutes.

Tonight we're trying the potato soup recipe (doubled everything except the bacon) and had to use southern style hashbrowns (the square kind). It smells so good. Gonna make homemade biscuits and serve with croutons on top. YUM!

Saute garlic n butter in large skilled on medium heat, careful not to burn the garlic. add clams, clam liquid and parsley, stir until well blended and reduce by simmering for 4 minutes on medium heat. Add wine to mix and reduce by simmering for 2 minutes. Season with salt and pepper. Add this mixture to cooked linguine in large pot. Stir until well mixed. Serve with fresh asiago cheese and fresh pepper.

Directions:In a small pan, make chicken broth using bouillon cubes and water. In a large saucepan melt butter and saute onion until light brown. Add flour to the onions. Dissolve cornstarch in cold water. Combine the broth, butter, onions, water, mashed potatoes, and spices in the pot and bring to a boil. Reduce heat and simmer 5 minutes. Cut potatoes in half lengthwise and scoop out. Discard the skins and chop the potato flesh into 1/2" chunks. Add the chopped potato and milk and cream (or half and half) to the pan. Add cornstarch. Bring soup back to a boil, reduce and simmer for 15 minutes.

Not a crock pot recipe but a winter favourite for me. It originates in the UK and is popular in Aus. I know Americans generally don't like lamb, but you can substitute beef. Also, I'm not sure if you have Worcestishire sauce in the US - you can leave it out or substitute with soy sauce.

MethodHeat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper. Preheat oven to 200įC. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

My mom used to make shepherd's pie when I was growing up. She added green beans and corn to the mix. It was a good way to get us to eat our veggies. I'd actually forgotten all about it until now. Thanks for posting it.

Alrighty, we will be sitting down to taco soup in about 20 minutes. Of course, I've been taste testing it for the last couple of hours. It is REALLY good! Thanks for the recipe. I modified it a bit to suite my picky eaters, but mostly stayed with the recipe here. I bought flour tortillas, cut them into strips then the strips into thirds. I threw them in for the last half hour. Our oldest son came up stairs and said, "wow, it smells like tacos." YEAH!

I finally fired up the crock pot and made the potato soup. It's very yummy. My crock pot only has two settings-low and high. So I started it out on high and after an hour and a half put it on low for about four hours. I will be trying Hal's chicken recipe; it seems to be getting rave reviews.

Logged

I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

bonnie_nc, that baked spagetti was easy and delicious! I used a lg. bottle of Ragu (with a cup of water to rinse contents from bottle) and a 28 oz can of diced tomatoes w/onions & bell peppers. I put together a seasoned meat sauce first then layered cooked pasta, thick meat sauce then cheeses. It made so much that I had to freeze half in a casserole dish all ready to bake next week. A ton of food.It was even more delicious the next day as leftovers.This will be a repeat in the house, that's for sure.Thanks Bonnie!

MikeM, you should send some of that spaghetti our way... maybe I'll just have Bonnie make some for us! It really is better the next day. I'm also thinking about / debating the shepherd's pie, potato soup, or the taco soup.